Results 221 to 230 of about 384,920 (302)

Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans. [PDF]

Sci Rep
Rusinek R, Dobrzański B, Gawrysiak-Witulska M, Siger A, Oniszczuk A, Tabor S, Gancarz M.   +6 more
europepmc   +1 more source

Contents of tocopherols in coffee beans, coffee infusions and instant coffee.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1989
OGAWA, Mieko, KAMIYA, Chieko, IIDA, Yuko
openaire   +2 more sources

Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS. [PDF]

Food Chem X
Kim KJ, Kim DO.
europepmc   +1 more source

Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation. [PDF]

Foods
Tangjaidee P, Braspaiboon S, Singhadechachai N, Phongthai S, Therdtatha P, Rachtanapun P, Sommano SR, Seesuriyachan P.   +7 more
europepmc   +1 more source

Decaffeinated? Situation, Trends and Prospects for Smallholder Coffee Production in Rwanda: Analysis of a Rural Household Survey, 2002

Food Security Research Project (FSRP) and Division of Agricultural Statistics (DSA) Ministry of Agriculture, Livestock and Forestry MINAGRIfood security, food policy, Rwanda coffee, Crop Production/Industries, Q18,
Loveridge, Scott, Nyarwaya, Jean Baptiste, Shingiro, Emmanuel   +2 more
core  

Dataset and machine learning-based computer-aided tools for modeling working sorption isotherms in dried parchment and green coffee beans. [PDF]

Data Brief
Collazos-Escobar GA, Bahamón-Monje AF, Gutiérrez-Guzmán N.   +2 more
europepmc   +1 more source

Evaluation of the effects of <i>Saccharomyces cerevisiae</i> fermentation on the non-volatile compounds in semi-dry coffee beans using widely targeted metabolomics analysis. [PDF]

Food Chem X
Yu X, Huang M, Fu X, Hu R, Dong W.
europepmc   +1 more source

Site-Specific Color Features of Green Coffee Beans

Coffee is one of the most valuable primary commodities. Despite this, the common selection technique of green coffee beans relies on personnel visual inspection, which is labor-intensive and subjective. Therefore, an efficient way to evaluate the quality
Hung, Shih-Hsun, Tsai, Je-Chiang, Tan, Shu-Min   +2 more
core  

Mathematical modeling of water sorption isotherms in specialty coffee beans processed by wet and semidry postharvest methods. [PDF]

Sci Rep
Collazos-Escobar GA, Hurtado-Cortés V, Bahamón-Monje AF, Gutiérrez-Guzmán N.   +3 more
europepmc   +1 more source

Characterization of defective coffee beans and blends differentiation based on ¹H qNMR technique. [PDF]

Curr Res Food Sci
Hu GL, Quan CX, Dai HP, Qiu MH.
europepmc   +1 more source